Coconut macaroons are available at most major supermarkets here in the U.S., but although equally delicious, they’re a little different from Filipino coconut macaroons I grew up with which are denser and cake-like in texture.

Fortunately, a friend of mine emailed me a PDF of recipes from the Center of Philippine Concerns including one for macaroons. As I read through the list of ingredients, I knew it was the Filipino version I’ve been looking for!

Sure enough, the addition of flour to the basic ingredients of sweetened condensed milk, butter, eggs, and desiccated coconut resulted in more authentic Filipino coconut macaroons. Crisp and golden on the outside and moist and chewy on the inside, they’re addictive!

This recipe yields four dozens in mini muffin size. Forty-eight pieces might sound a LOT but trust me, everyone will be fighting over them you’d wish you baked more than one batch! Besides, they’re good outside of refrigeration for about 2 to 3 days and will keep in the freezer for about a month.

Just store in resealable bags or airtight containers to seal in freshness. When cravings hit, thaw in the refrigerator for 1 to 2 hours or at room temperature for about 30 minutes and they’re ready to enjoy!

How to Make Filipino Coconut Macaroons

In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat together until well blended and fluffy.

Add eggs one at a time, beating well after each addition.

Add condensed milk and vanilla extract and continue to beat until blended.

In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until combined.

Scoop into paper-lined mini muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until golden and toothpick inserted in the center comes out clean.

Remove macaroons from the baking pan and allow to cool for about 5 minutes on a wire rack.

Make these Filipino-style macaroons for your next baking project. They’re so easy to make and so delicious. They’re a great midday snack or after-meal dessert and are perfect for holiday gift-giving, too!

Loving for more baked goods recipes? You might want to try these goodies, too!

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Comments

finally made it yesterday and it turned out perfect 😊
just changed the size coz i dont have mini muffin tins but still its good 😊
My husband and my in-Laws really love it and i feel so happy that i can introduce filipino foods to them and super thanks to you miss lalaine 😊

Hello,
First of all let me say that I love the taste of your macaroons. I’ve tried it several times in the past and they were truly amazing. However, the last two times I’ve made them didn’t work out so well. The taste is the same but for whatever reason, they were all hollow in the middle. I was so disappointed as I made them for a fundraiser bake sale and I ended up not bringing anything. Where did I go wrong?

I am sorry but I don’t know what to say. If you’ve tried it several times in the past and had great results, that means the recipe does work. I wish I can pinpoint what went wrong the last couple of times but I wasn’t in the kitchen with you and there could be a lot of factors that affected the final product such as the oven not working properly etc.

Hi Lalaine, I’d really appreciated with your talents & blessings that you’ve shared with us. As a matter of fact, I already made this macaroons recipe many times & my friends really love it! Actually, I didn’t use sugar due to my daughter dont like too sweet so condensed milk is well enough for us. And I use organic unsalted butter, organic eggs & organic or unbleached flour & sooooooo delicious. My friends really love it & they want to order too. Thank you so much once again & I’m forever grateful. Take Care & God Bless you more! 🤗

This is so awesome! If you’d notice Ms Lalaine, I am a fan. Your recipes are my reference all the time!

Back to these macaroons.. I had made these so many times, and the minimum is two batches. And always a hit! Walang natitira! I had some pictures that i would love to show you, even little kids love them. Thank you thank you for this recipe!

Thank you so much, Maria, for the 5-star rating! Yes, these macaroons are always a hit when I bring them to parties and I am glad you like them as well. I’d love to see your pictures. You can tag me on Instagram or Facebook #kawalingpinoy, if you like, and I’ll find them 🙂

Hi ms lalaine, im looking for a recipe that would be a good source of income. We need to augment our family income because i am on treatment for lung cancer. Medication is very costly. Do you think it could help us? I will try this macaroons. Thank you and Godbless!

The recipe is based on using an oven and unfortunately, there can be a change in the final product if you use different equipment as called for in the recipe. The oven toaster might not have the stable heat/temperature as in the oven and this could affect the macaroons.

It was so good. On point with the taste. I used salted butter, cannot remember if you specified salted or not. When I tasted it reminded me of when I was growing up in Cebu. So delicious and addicting. Happy to share this sweet with my kids. Almost made 4 dozen but not exact because first batch of 24 a few overflowed. Oh well Thank you. I took pictures wished I could have added them here

At room temperature, they should be ok up to 3 days, depending on the type of weather you have. In the refrigerator, probably a week. These macaroons don’t’ have preservatives so they don’t have a long shelf life. Just make sure they’re in an airtight container so they don’t dry out. Good luck sa business.

Hi Lalaine,
I’ve been making macaroons for quite sometime. I was hesitant to use your recipe coz I’ve been using a recipe from another pinoy website.
Decided to try your recipe and followed it to the dot and my family really liked it.
Guess I have to switch my old recipe to yours.. this is a keeper.
Thanks a lot for sharing.

Hi Miss Lalaine, i already tried your recipe same taste but not the texture because i use the fresh coconut. But really good taste next i try using the coconut in your recipe so that i can get the right texture.

I’ve never tried it with gluten-free flour but I don’t see why it won’t work. I am not familiar with GF baking but you might want to search online if you need to make adjustments in terms of liquid etc.

The texture will be different. Baking is a little bit more complicated than cooking and a simple change in ingredients can have a significant effect on the final product. I would suggest following the recipe as it is.

I love your recipe! Anyone with all the required ingredients and materials could easily make this dessert. I’ve made this a lot of times already and I can say that it’s almost foolproof and quite delicious.